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Algonquin Bar Punch

Julie Reiner
  • minutes
  • Serves 12 to 16

INGREDIENTS

1

Lemon, slices

1

Peel from 4 lemons

2 cups

Raspberries, fresh

2 cups

Lemon juice, fresh

1/3 cup

Superfine sugar

1

Ice block

6 cups

Ice cubes

2 cups

Brut champagne

1 1/2 cups

Coruba dark jamaican rum

3 cups

Plymouth sloe gin